Preparation

Beat eggs till light and fluffy. Add sugar and cream together with brandy (optional). Stir in the melted butter. Gently fold the whipped cream into the batter. Sift together the remaining dry ingredients and mix into the batter to form a soft dough. Wrap dough and chill for 1 hour or overnight.

Roll the chilled dough (cut in half if space is limited) out on a floured surface to an 1/8" thickness. Cut the dough into elongated diamond shapes abour 1" wide by 3" long. Cut a 1/2" slit in the middle of each diamond (parallell to long side). Twist one corner of each diamond up through the opening make a knot.

In bottom of heavy pot heat two-three inches of vegetable oil in the bottom of a heavy pot to 375º. Drop knots (making sure they are not crowed in pot) and fry until golden, turning when needed. Remove and drain on paper towels. Check oil temp before dropping in new knots to raise temp back up to 375º.

Dust with powdered sugar and serve.

my notes

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